BAKE for 12 to 15 minutes or until golden brown. Sprinkle with morsels and nuts. Mix caramel topping with remaining flour in small bowl; drizzle over nuts to within 1/4 inch of pan edges. Sprinkle with reserved oat mixture.

BAKE for 18 to 22 minutes or until golden brown. Cool in pan on wire rack; refrigerate until firm. Cut into bars.